Practice something and master it.
Dessert Buffet- Secrets Revealed:)
Commercial and Affordable
May 16-20, 2016 ( Mon-Fri) Limited to 10 students
4 Days plus 1 Day with your family
www.bpaacademy.blogspot.com
www.howtobakeit.wix.com/bpaacademy
Baking and Pastry Arts Academy Q.C.,
COURSE DETAILS:
Course Fee: P2000/day for 4 Days +1 Day with your FAMILY = P10,000/STUDENT
( maximum 2 members per student for Buffet Invitation)
Day 1: Lecture on Starting up a buffet type service for your catering and restaurants. Understanding
concepts, classic themes and trends.Planning your team's buffet theme and setting.Students will be
given the opportunity to experiment on flavors and execute their style. Equipments and tools needed.
Suppliers for other food and non-food materials. Discussion of production, storage, shelf-life and kitchen assignment
and delegation.-Bases and Assembly- Doughs and pastes-different textures of bases-Garnish for buffet service: flat,
powder form,poured,classic and urbanized presentation,fresh versus synthetic,local and international.
Day 2 Aerated and Sponge Cake Study-Chiffon Cake,Genoise,Castella,Joconde,Nutcakes,Angel Food Cake
Discussion: Experimenting on Fusion
Day 3: Blended Batters and Buttercakes-Pound Cake, Financier,Madeleines, Quickbread, Devil's Food Cake,
Cheesecake, Flourless Cake
Discussion: How are different from others. Catering to class A,B,C,D, E, F ,people with allergies,special diets and
various beliefs and pracitces, kid friendly buffet? Wanting to cater to all:)
Day 4: Frostings and Components- Aerated and whipped,flat, poured,spread type,compote, gelee,ganache,glaze
butter,cremeur.curd,flan,mousse,creams,coulis and syrup
Discussion: Dessert Kitchen's Scrap Management
Day 5 Buffet with Family ( Maximum 2 members per studen please)
As we always say at Baking and Pastry Arts Academy "Practice something and master it. We believe in you! Students
then are given the opportunity to present their end product on this day (day 5) after practicing for 4 days. From
table setting, your style, theme and concept with your team.
concepts, classic themes and trends.Planning your team's buffet theme and setting.Students will be
given the opportunity to experiment on flavors and execute their style. Equipments and tools needed.
Suppliers for other food and non-food materials. Discussion of production, storage, shelf-life and kitchen assignment
and delegation.-Bases and Assembly- Doughs and pastes-different textures of bases-Garnish for buffet service: flat,
powder form,poured,classic and urbanized presentation,fresh versus synthetic,local and international.
Day 2 Aerated and Sponge Cake Study-Chiffon Cake,Genoise,Castella,Joconde,Nutcakes,Angel Food Cake
Discussion: Experimenting on Fusion
Day 3: Blended Batters and Buttercakes-Pound Cake, Financier,Madeleines, Quickbread, Devil's Food Cake,
Cheesecake, Flourless Cake
Discussion: How are different from others. Catering to class A,B,C,D, E, F ,people with allergies,special diets and
various beliefs and pracitces, kid friendly buffet? Wanting to cater to all:)
Day 4: Frostings and Components- Aerated and whipped,flat, poured,spread type,compote, gelee,ganache,glaze
butter,cremeur.curd,flan,mousse,creams,coulis and syrup
Discussion: Dessert Kitchen's Scrap Management
Day 5 Buffet with Family ( Maximum 2 members per studen please)
As we always say at Baking and Pastry Arts Academy "Practice something and master it. We believe in you! Students
then are given the opportunity to present their end product on this day (day 5) after practicing for 4 days. From
table setting, your style, theme and concept with your team.
